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Fleury Michon3302748287024

Saucisse haricots cuisinés tomate - 280g

Greenveil has not yet assessed this product's safety signals.

Not assessed
Not enough data

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 24 Mar 2026

Why it's rated this way

Nothing to walk through yet: this product hasn't been rated, so no ingredient is flagged — or cleared.

Ingredients

  • White beans53%No flag
  • Water39.8%No flag›
  • White beans13.3%No flag
  • Saucisse23%No flag
  • Pork meat13.4%No flag
  • Pork fat4.8%No flag›
  • Salt0.4%No flag›
  • Glucose syrup0.4%No flag›
  • Dextrose0.4%No flag›
  • Lactose0.4%No flag›
  • Herbs and spices0.4%No flag
  • Parsley0.4%No flag›
  • Natural flavouring0.4%No flag
  • Acid0.4%No flag›
  • Acétate de sodium · E262i0.4%No flag
  • Antioxidant0.4%No flag
  • Vitamin C0.4%No flag›
  • Preservative1.3%No flag
  • Nitrite de sodium · E2501.3%No flag
  • Water14%No flag›
  • Tomato2.3%No flag›
  • Tomato1.5%No flag›
  • Tomato juice0.4%No flag›
  • Acid0.4%No flag›
  • Acide citrique · E3300.4%No flag
  • Onion1.2%No flag›
  • Poultry fond1.2%No flag
  • Water0.6%No flag›
  • Chicken bone0.3%No flag›
  • Salt0.3%No flag›
  • Garlic1.2%No flag›
  • Modified rice starch1.2%No flag
  • Tomato concentrate1.2%No flag
  • Salt0.4%No flag›
  • Beef gelatin0.4%No flag›
  • Pepper0.4%No flag›
  • Thyme0.4%No flag›
  • Bay leaf0.4%No flag›
Show original label text

Haricots blancs 53% (eau, haricots blancs), saucisse 23% (viande de porc, gras de porc, sel, sirop de glucose, dextrose, _lactose_, épices et aromates, persil, arômes naturels ; acidifiant : acétate de sodium ; antioxydant : acide ascorbique ; conservateur : nitrite de sodium), eau, concassée de tomate  2.3% (tomate, jus de tomate; acidifiant : acide citrique), oignons, fond de volaille (eau, os de poulet, sel), ail, amidon transformé de riz, concentré de tomates, sel, gélatine de boeuf, poivre, thym, laurier.

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 24 Mar 2026

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